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Spinach Fettuccine w Sauteed Vegetables, Artichoke Hearts and Shredded Mozzarella
Total Time: 25 minutes
Ingredients:
12 oz. spinach fettuccine
1/2 cup sliced red onion
2 cups asparagus cut into 1" pieces
1 cup sliced button or cremini mushrooms
1/2 tsp salt
1 28 oz. can diced tomatoes
1 tbsp olive oil
2 cloves garlic, minced
1 medium carrot, cut diagonally into 1/4" thick slices
1 14 oz. can artichoke hearts, drained and cut in half
1/2 tsp freshly ground black pepper
1 cup shredded part-skim mozzarella cheese
Preparation:
Cook the pasta according to the package directions. Drain, let cool to room temperature, transfer to a large zip-tip plastic bag and seal.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring, for 1 minute. Add the asparagus, carrot, mushrooms, and artichoke hearts and cook , stirring a few times, until the vegetables are crisp-tender and the mushrooms release their juices, about 5 minutes. Add the salt and pepper and stir to coat.
Transfer the pasta and vegetables to a large saucepan and stir in the tomatoes. Set the pan over medium-high heat and bring to a simmer (or reheat both together in the microwave for about 3 minutes on HIGH). Add the fettuccine and simmer for 2 minutes to heat through ( or microwave for an additional 2 minutes). Serve topped with mozzarella.
Serves 4
Recipe courtesy of Robin Miller, the Food Network
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